Glenlivet 18 Year Old

The Glenlivet 18 Years sits in the middle of the Glenlivet core range, in between the 12/15 and the 21/25 yo. It is a combination of first fill American and second fill European oak casks.


The Glenlivet 18 yearsThe Glenlivet 18 yearsThe Glenlivet 18 yo
(43%, OB +/- 2013)

Nose: quite a robust nose with fruits (yellow apples, oranges, golden raisins, plums) and a good dose of sherry. Also honey and a minty overtone. Some blossomy notes and subtle oak spices. Something vaguely tropical comes out after a while. Mouth: more punchy now, more oak-driven as well. Malty notes, honey and lots of sweet apples. Oranges and raisins. Toffee. The oak brings cinnamon, ginger and liquorice. Maybe a tad too grainy / harsh towards the end, with some tannins. Finish: not too long, quite dry but clean, with some toasted oak and grains.

A solid all-rounder. The nose is elegant, relatively complex and with the typical floral touch of Glenlivet. After that it goes downhill, with a harsher palate and a short finish. Between € 50 and € 70.

Score: 83/100

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If you want to take your appreciation of whisky one step further, Create:Eat:Whisky is calling. Dreamt up by food event pioneers JellyGin, this immersive extravaganza will take you on a sensory journey through Jura whisky, using lighting, projection, sound and taste. Unfolding under the old beams of a former milk factory in Edinburgh, this will be a unique and atmospheric experience, bringing to life the magic of whisky from grain to glass.

Find out more and buy tickets here. We hope to see you there.

And in case you missed it, we’ve extended our Save The Date competition to 28th March. So keep your photos coming. Visit for more details.

Willie Cochrane and everybody at the Jura Distillery.


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Jack Daniel Distillery: Tennessee Whiskey “Under Attack” in General Assembly – American Whiskey News

Efforts to Undercut ‘Tennessee Whiskey’ Designation Will Create Inferior Product and Give Upper Hand to Kentucky Bourbon Industry Says Master Distiller

Lynchburg, TN, March 14, 2014 – Saying that Tennessee Whiskey is “under attack,” the Jack Daniel Distillery today forcefully denounced legislation pending in the Tennessee General Assembly allowing for the reuse of barrels that its Master Distiller says will dramatically diminish the quality and integrity of the whiskey.

Current law passed by the General Assembly last year and signed by the Governor created a designation of “Tennessee Whiskey” as being made from fermented mash of at least 51 percent corn, aged in new oak barrels, charcoal mellowed and stored in the state.  The effort was a natural progression to help grow the Tennessee Whiskey designation and similar to what the bourbon industry did in the past to codify the definition of “bourbon.”

“When consumers around the world see ‘Tennessee Whiskey,’ they expect it is a premium product representing a world-class standard and utmost quality,” said Jack Daniel’s Master Distiller Jeff Arnett.  “What we have here is nothing more than an effort to allow manufacturers to deviate from that standard, produce a product that’s inferior to bourbon and label it ‘Tennessee Whiskey’ while undermining the process we’ve worked for nearly 150 years to protect.”

Arnett continued, “This is not about the interests of micro distillers in our state.  We support micro distillers.  This is about Diageo, a large foreign company with more interest in scotch and bourbon, trying to weaken what Tennessee Whiskey is and we simply shouldn’t allow it.”
Arnett said that Jack Daniel’s – and the bourbon industry – have always used new toasted and charred barrels only once for the color, flavor and character they impart upon the whiskey.  Reusing a barrel would likely require the use of artificial colorings and flavorings which in the end would produce a product inferior to bourbon, he noted. 
“Using quality grains, quality water, quality barrels and other natural ingredients has been the backbone of Tennessee Whiskey and, frankly, the bourbon industry for decades.  Why in the world would we want to change that now by inserting artificial ingredients into our processes?  And why in Tennessee would we willingly give the bourbon industry the upper hand in quality by cheapening the process we use to make our whiskey,” Arnett said.

Arnett noted that exports of Tennessee Whiskey and bourbon eclipsed $1 billion for the first time in 2013 and Tennessee Whiskey, led by Jack Daniel’s, is one of the top ten exports for the state.  American whiskey is booming and Tennessee can take pride that we have the leader of American whiskey recognized around the world, he said. 

“We have only scratched the surface of what Tennessee Whiskey can be in the future, but to do that we need to ensure it remains a quality designation.  No one is saying that companies can’t make the product however they want – whether that’s not charcoal mellowing it or even using old barrels.  They just shouldn’t be able to label it ‘Tennessee Whiskey.’  It’s a real head scratcher why anyone would support legislation classifying our product as inferior to bourbon,” Arnett added.

HB2330 and SB2441 are currently being considered before the Tennessee House State Government Committee and Senate State Local Government Committee.  
About Jack Daniel’s

Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery, Lem Motlow, proprietor, is the oldest registered distillery in the United States and is on the National Register of Historic Places. Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Rare Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Whiskey-Based Ready-to-Drink Beverages and Jack Daniel’s Country Cocktails. 

Jack Daniel’s encourages its friends to drink responsibly.

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New! Invergordon Burns Malt Octaves at The Whisky Barrel – Scotch Whisky News


New! Invergordon Burns Malt Octaves

Two new expressions of the Highland single grain Scotch from Invergordon distillery. Double matured in either Oloroso or Pedro Ximenez sherry oak.

Invergordon Octaves $50.00

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ULTIMATE SPIRITS CHALLENGE® Celebrates Its Fifth Anniversary and Announces This Year’s Top Scotch, Whiskey & Whisky – Whisky News

  AA 1A

The judges’ votes are in and today we announce the brands that hit the highest scores at the fifth annual ULTIMATE SPIRITS CHALLENGE.  Led by F. Paul Pacult and his merry band of judges including: Sean Ludford (judging co-chair), Jacques Bezuidenhout, Tad Carducci, James Conley, Dale DeGroff, Jim Meehan, Dan Nicolaescu, Steve Olson, Andy Seymour, Jennifer Simonetti-Bryan, MW and David Wondrich, USC named the top spirits in their categories based on the 100-point scale (including a rare 100 pointer!).

The results are in for the 2014 Ultimate Spirits Challenge®, the world’s premier spirits competition. Today, Ultimate Spirits Challenge (USC) announces 37 Chairman Trophy winners, the highest award, along with 218 Finalists, 171 Tried True AwardsSM and 89 Great Values. The Challenge, celebrating its fifth anniversary, was held in New York on March 10-14. For the second consecutive year, a perfect 100 point score was given by multiple panels to a whiskey. This year’s 100-point recipient is Redbreast 21 Years Old Pure Pot Still Irish Whiskey

“Interest in Ultimate Spirits Challenge has never been greater,” says Ultimate Spirits Challenge founder F. Paul Pacult. “Companies enter because they want brands to be evaluated against their peers by the world’s best judges. USC provides the most trusted, sought after testimonials that help distillers and importers build their brands.” 

This year, USC introduces the Tried True AwardSM to recognize brands that can be relied on to provide unfailing quality and superb taste to consumers year after year. To be eligible, brands that entered USC 2014 must have scored 85 points or higher in this year’s Challenge as well as in at least two previous Challenges. 

All products entered are rated on the 100-point scale by the spirits industry’s most renowned judges that include award-winning authors, spirits buyers, journalists, educators, bar owners and consultants. This year’s judges were: USC Founder and Judging Chairman F. Paul Pacult, Judging Co-Chairman Sean Ludford, Jacques Bezuidenhout, Tad Carducci, James Conley, Dale DeGroff, Jim Meehan, Dan Nicolaescu, Steve Olson, Andy Seymour, Jennifer Simonetti-Bryan, MW and David Wondrich

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All spirits rated 85 points and higher receive their own page showing current award results, downloadable score icons, tasting notes and bottle image. USC results will be promoted via the Ultimate Beverage Challenge Guide to be published in the October issue of The Beverage Media Group’s top 15 U.S. markets, reaching more than 70,000 on- and off-premise spirits buyers.  


For a complete list of results visit 


American: Wild Turkey Forgiven

Kentucky Straight Bourbon: George T. Stagg

Rye: Bulleit 95 Small Batch 


Blended: Tullamore D.E.W. Special Reserve 12 Years Old (Tried True Award)

Irish Pot Still: Redbreast 21 Years Old

Single Malt: Bushmills 16 Years Old (Tried True Award


Blended Malt: Big Peat

Blended: Ballantine’s 17 Years Old

Single Malt: Glenmorangie Quarter Century 25 Years Old


Alberta Premium Dark Horse


Nikka Coffey Grain

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Next Challenge: Ultimate Wine Challenge, June 2-13, 2014. Information at: 

Ultimate Spirits Challenge…like no other competition and doesn’t want to be. 


Ultimate Beverage Challenge (UBC) provides expert evaluation of wines and spirits for producers, importers and marketers through its two innovative annual competitions: Ultimate Spirits Challenge and Ultimate Wine Challenge. Based on exacting standards, expert judges and rigorous methodology, UBC raises the standards of spirits and wine evaluation and supplies ratings and accolades to help companies build their brands with buyers, both industry and consumer. UBC partners are F. Paul Pacult, Sue Woodley, David Talbot and Sean Ludford. Past Challenge results and event photos, videos and press coverage can be found at

Ultimate Beverage Challenge inquiries:, 1-347-878-6551



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Dalmore 1986 (Montgomerie’s)

Montgomerie's Rare SelectMontgomerie's Rare SelectAngus Dundee started as a blending company in London but in recent years they’ve acquired distilleries like Tomintoul and Glencadam, and they launched labels like Old Ballantruan. They also sell independent bottlings under the names Mackillop’s Choice and Montgomerie’s Rare Select.

Today’s dram is a 27 years old Dalmore 1986. Sister casks #3090 and #3096 have been bottled in the Mackillop’s series. What’s interesting is that you rarely see independent Dalmore. Most blenders tend to exchange new spirit though, so this may have been an exchanged parcel.



Dalmore 1986 - Montgomerie's Rare Select #3093Dalmore 1986 - Montgomerie's Rare Select #3093Dalmore 27 yo 1986 (46%, Montgomerie’s Rare Select 2013, cask #3093)

Nose: fairly neutral with lots of sweet cereals. Some apples, fresh oranges and orange blossom. Nutmeg and wet sawdust as well. Hints of hay. Mouth: quite punchy, with lots of citrus notes (both sweet orange and slighty sharper grapefruit zest) but also plenty of oak now. Pepper, ginger, some vanilla. Very faint hints of coconut and pineapple, but hidden behind the grainy facade. Finish: medium long, compact and malty with a lingering sweetness.

It’s not a bad whisky, with nice orange notes, but overall too malty and neutral for my taste. Not worth the asking price of around € 145 in my opinion.

Score: 80/100

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Tomatin Cù Bòcan

Cù Bòcan is the name of a legendary dog-like creature that has stalked residents of the remote Highland village of Tomatin for centuries. It gave its name to the recent Tomatin Cù Bòcan, a lightly peated whisky (15 ppm) matured in a combination of bourbon, sherry and virgin oak casks.

Tomatin distillery only produces peated spirit during one week of the year, good for about 60.000 litres. The peated part of the whisky is aged 8 years, but the whole composition doesn’t have an age statement).


Tomatin Cu BocanTomatin Cu BocanTomatin Cù Bòcan
(46%, OB 2013, 18.000 btl.)

Nose: sweet and citrusy. Oranges, lemons, grapefruit, both sweet juice and slightly tangy zesty notes. Some biscuity notes – that’s the younger spirit talking. Hints of ginger and grasses. Smoke is only found in the background. Mouth: a little more smoke now, with slightly sharpish grains and quite a big emphasis on new oak. Youngish and unbalanced. Chilli pepper. Ginger, cloves and aniseed. Finish: quite long, but a tad harsh and spicy.

I’m not sure what to make of this. It’s peaty but in a summery way that doesn’t fit the image of a haunting creature. The regular Tomatin fruits are drowned in pepper and virgin oak. A missed opportunity for Tomatin. Around € 50.

Score: 77/100

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Auchroisk 1996 (Liquid Library)

I’ve never tried a truly magnificent Auchroisk. Most of them were okay – I would only call the Auchroisk 30yo 1982 really good.


Auchroisk 1996 - Liquid LibraryAuchroisk 1996 - Liquid LibraryAuchroisk 17 yo 1996 (48,2%, Liquid Library 2013, refill barrel, 208 btl.)

Nose: big notes of yellow apple and pear. Some hay and buttercups. Chalky notes and lots of plain barley notes too. Settles mainly on the fruity notes: plums and peaches. Fairly neutral spirit, not my style. Mouth: similar. Slightly harsh fruit spirit. Barley juice meets grain vodka meets grappa meets plum liquor. Just hints of vanilla and pepper. Not very wide. Finish: rough, short to medium long, with grains and a pinch of salt.

Not the most interesting dram in the recent Liquid Library series. A lot of the Auchroisk production goes to the JB blend. Around € 80.

Score: 78/100

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Grant’s 18 Year Old

I have to admit I didn’t have William Grant’s blended whisky before. Their ambassador Ludo Ducrocq was kind enough to let me try the whole range but I didn’t go for the basic expressions right away – let’s start at a decent level with the Grant’s 18 Year Old. It used to be nicknamed ‘Classic Reserve’.

As a reminder, William Grant Sons is a top-5 producer of Scotch whisky. They own Glenfiddich, Balvenie, Kininvie and Alisa Bay malt distilleries and the grain distillery Girvan. They also produce Hendrick’s Gin among other drinks.

After a separate maturation, the malt and grain whiskies for this 18 Year Old are brought together and finished in Port casks.



Grant's 18 Year Old blendGrant's 18 Year Old blendGrant’s 18 yo (40%, OB +/- 2013)

Nose: a rich nose, very honeyed, with figs and red berries. Raisins. Orange zest and fresh lemon. A nice Port influence, a little on the winey side but it works well here, with some intriguing grape notes. Toasted almonds and soft earthy notes as well. Mouth: again a dried fruits / sherried kind of dram, with caramelized pear and citrus zest before a light bittersweetness sets in. Nice hints of smoke and toasted nuts. Raisins and heather honey. Vanilla and warm spices. Finish: decent length, quite elegant, with oaky notes, chocolate sweetness and pepper.

I was pleasantly surprised by this one. Some would say the Port influence makes it winey, but on the other hand I prefer this to the grainy harshness of other blends. It’s thick, honeyed, and well composed. It doesn’t seem to be widely available, but worth a try. Around € 65.

Score: 83/100

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Glenlossie 13 Year Old 2000 Gordon & Macphail Reserve for Maltclan

Wereldwhisky’s in Clos Du Midi

EventsGeplaatst door Mark Dermul ma, februari 24, 2014 17:44:24

Tom, de sympathieke eigenaar van de klasse-brasserie Clos Du Midi aan de Gistelsesteenweg in Brugge, had me al eens aan het werk gezien in Veldegem en nodigde mij daarom uit om ‘zijn publiek’ een keer te verwennen met een tasting.

Aangezien het een publiek was dat al wel één en ander gewend was, vroeg Tom om origineel uit de hoek te komen. We beslisten een Reis Rond de Wereld te presenteren.

De line-up was voldoende divers, leek ons:

België: Goldlys 12 Year Old Amontillado Finish

Tsjechië: Gold Cock 12 Year Old

Zuid-Afrika: Bain’s Cape Mountain Single Grain

USA: Bulleit Bourbon

Schotland: Deanston 15 Year Old 1997 Asta Morris for Clos du Midi

India: Amrut Kadhambam

Ierland: Connemara Turf Mor

Maar ik kwam niet enkel met deze whisky aanzetten. Tom had immers bij onze Chef Zonder Restaurant, Inge Lanckacker, een geweldige collectie whiskypralines besteld, perfect afgestemd op deze line-up.

We openden de debatten met de op sherry gefinishte Goldlys, die op de neus meeviel, maar nogal scherp werd beoordeelt op smaak. Gelukkig was daar wel de melkchocolade praline met karamel en Bowmore 2001 van The Whiskyman. De Tsjechische whisky Gold Cock (what’s in a name?) werd dan weer eerder enthusiast onthaald door sommigen omwille van zijn fruitige parfum (peren en bloemen), door anderen verguisd als zijnde te zoet. Maar iedereen was het wel eens over het feit dat de melkchocolade praline met vijgen en honing en opgesmukt met Aberlour Warehouse No 1 de perfecte match was.

De Bain’s en Bulleit Bourbon werden H2H gezet omwille van het feit dat ze wel een zeer vergelijkbare mash bill hebben. Opnieuw een zeer verdeelde reactie. Niemand bleek tuk op de Bain’s, terwijl een kwart van de groep uiteindelijk de Bulleit in zijn top drie had staan. Wat opnieuw het cliché ‘smaken en kleuren’ onderlijnt. De Afrikaan werd vergezeld van een praline uit pure chocolade met kastanje en Thomas H. Handy. Die werd de hemel ingeprezen. De Amerikaan moest wedijveren met een praline van pure chocolade met tonkabonen en Clynelish 1997 van The Whiskyman. De pralines wonnen met vlag en wimpel. Whisky 0 – 2 pralines. Tja.

Na een korte pauze gingen we aan de slag voor het zwaardere werk. Asta Morris heeft vorig jaar een single cask gebotteld van de Highlander Deanston. Deze 15-jarige kreeg echter een speciaal label mee, want werd door Tom gebotteld voor de 15e verjaardag van zijn zaak. Leuk label, maar vooral zeer lekkere whisky. En de praline van witte chocolade met speculoos en Highland Park 12 Year Old van de Flemish Malt Whisky Society zorgde opnieuw voor heel wat goedkeurend gegrom in de zaal.

Hoewel de meesten mensen in de zaal al wel van Amrut hadden gehoord, was deze Kadhambam hen onbekend. Gebotteld op 50% ABV en licht geturfd, kon deze de zaal wel in vervoering brengen. Kruidig, doch zoet en met mooi rokerig kantje. Een praline van pure chocolade met truffelzout, zilversuiker en Ardbeg 10 deed het geluid in de zaal gevoelig dalen. Hier werd gesmuld.

Eindigen deden we met de op vatsterkte gebottelde, flink geturfde Ier Connemara Turf Mor. Hij viel erg in de smaak. Zou het kunnen dat de witte praline met Caol Ila 1979 en een stukje drop daar voor iets tussen zit? Hoe dan ook, de combinatie werd als top ervaren.

Traditiegetrouw werd een top drie samengesteld door middel van handopsteking en kwam deze uit de bus:

Connemara Turf Mor

Amrut + Deanston kaapten evenveel punten weg

Bulleit Bourbon

Als je twee whisky’s op de tweede plaats hebt staan, heb je eigenlijk geen derde plaats, maar ik wou de bourbon toch vermelden omdat hij toch ook door vier mensen op de eerste plaats werd gezet, wat ik toch verrassend vond.

Als besluit kunnen we stellen dat de wereldwhisky’s zeker interessant waren, maar voor een aantal liefhebbers te licht werden bevonden. De opmerking ‘geef toch maar Schotse single malt’ viel herhaaldelijk. Dat zullen we de volgende sessie dan ook zeker doen.

En wat we ook zeker zullen doen, op algemeen verzoek, is de tasting opnieuw opsmukken met de alom geprezen chocolade juweeltjes van Inge.

Bedankt voor de ontvangst, Tom!

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